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Menu planning for the hospitality industry / Jaksa Kivela.
Material type:
TextPublication details: New Delhi : Global Books & Subscription Services, c2001.Description: xiii, 202 pages : black and white illustrations ; 28 cmISBN: - 8175120215
- CIR 642 K62 2001
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Olivarez College Tagaytay On Display | CIR | CIR 642 K62 2001 (Browse shelf(Opens below)) | 1 | Available | 2755 |
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| CIR 642 B878 2005 c.1 The waiter's handbook / | CIR 642 B878 2005 c.2 The waiter's handbook / | CIR 642 B878 2005 c.3 The waiter's handbook / | CIR 642 K62 2001 Menu planning for the hospitality industry / | CIR 642.4 M466f 2004 c.1 Food service and catering management : a practical guide / | CIR 642.4 M466f 2004 c.2 Food service and catering management : a practical guide / | CIR 642.4 P84e 1998 Entertaining : a classic guide to adding elegance and ease to any festive occasion / |
Includes index.
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